Side-by-Side Comparison
Food Additives & E-Numbers
E338: Phosphoric Acid (Cola Acidulant) vs. E471: Mono- & Diglycerides of Fatty Acids (Bread Softener)
Comparing 2 standards across 10 specifications. 10 key differences identified.
Comparing:
E338: Phosphoric Acid (Cola Acidulant)
E471: Mono- & Diglycerides of Fatty Acids (Bread Softener)
E338 (Phosphoric Acid / H3PO4) is a mineral inorganic acid providing a uniquely dry, tangy, astringent sourness. INS 338, group ADI is 40 mg/kg bw/day (as phosphorus), the quintessential acidulant in cola beverages and processed cheeses.
E471 is an authorized food emulsifier composed of glycerol esterified with one or two fatty acid chains (glycerol monostearate / monooleate). INS 471, ADI is Not Limited (Quantum Satis), globally recognized as the ultimate crumb softener and amylose complexing agent in bakery.
Specification Comparison Table
10 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E338 | E471 |
|
INS / Codex Number
|
INS 338 | INS 471 |
|
Functional Class
|
Acidulant, Acidity Regulator, Sequestrant, Emulsifying Salt | Emulsifier, Anti-Staling Agent, Crumb Softener, Defoamer |
|
Acceptable Daily Intake (ADI)
|
40 mg / kg body weight per day (Group ADI as phosphorus) | Not Limited (Quantum Satis) |
|
Primary Mechanism
|
Lowers beverage pH to ~2.5 with a clean, sharp, non-fruity tang; retards bacterial outgrowth | Fatty acid chain complexes into helical starch amylose cavity, preventing retrogradation staling |
|
Common Target Foods
|
Cola soft drinks, root beers, processed cheese melts, sports hydration drinks | Sliced sandwich bread, margarines, ice creams, peanut butter (Prevents oil separation), cake mixes |
|
Dietary Compliance
|
Vegan (Mineral phosphate synthesis), Halal, Kosher | Vegan (When derived from palm/sunflower oil; animal fat variants must be labeled) |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 182.1073) | EFSA Authorized / FDA GRAS (21 CFR 184.1505) |
|
Chemical Formula
|
H3PO4 (pKa1 2.15) | — |
|
Hydrophilic-Lipophilic Balance (HLB)
|
— | 3.5 – 4.5 (Lipophilic water-in-oil emulsifier) |
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